Creamy Chicken Pepper Korma: A Spicy & Aromatic Delight

Published on: Aparna Insights

Hello, my wonderful foodies!

Today, I’m sharing one of my all-time favorite recipes, a dish that is a magnificent departure from the usual tomato-based chicken curries: Chicken Pepper Korma.

This korma is a celebration of flavors. It’s rich, incredibly creamy, and has a bold, spicy kick from freshly ground black pepper. If you're looking to impress your guests or just treat yourself to a spectacular meal, this is the recipe you need. It’s perfect for those who enjoy a bit of heat and a complex, aromatic gravy.

The creamy texture combined with the pungent heat of pepper makes this dish an absolute winner. It pairs beautifully with roti, naan, or chapati, making it a versatile and crowd-pleasing main course. Let’s get started and make this incredible curry together!

Ingredients

For the Masala Paste:

• Fried Onions (Birista): ½ cup

• Cashews: 2 tbsp

• Green Cardamom: 2

• Cloves: 5

• Cinnamon Stick: 1-inch piece

• Black Peppercorns: 1 tbsp

• Thick Curd: ¾ cup

For the Chicken Curry:

• Oil: ½ cup (or use the oil from frying the onions)

• Ginger-Garlic Paste: 1 tbsp

• Chicken: ½ kg (soaked in salt water for 30 minutes for extra tenderness)

• Salt: To taste

• Freshly Ground Black Pepper: 1 tsp

• Water: 50 ml + 200 ml

• Fresh Cream (or Malai): ¼ cup

• Coarsely Ground Black Pepper: ½ tsp (for finishing)

• Fresh Coriander: 2 tsp, finely chopped

• Green Chillies: 2, finely chopped

Instructions

Step 1: Prepare the Korma Paste

1. In a mixer grinder jar, add the fried onions, cashews, green cardamom, cloves, cinnamon stick, and 1 tablespoon of black peppercorns.

2. Add the thick curd to the jar.

3. Grind all the ingredients together into a very fine, smooth paste. This creamy, peppery paste is the heart of our korma. Set it aside.

Step 2: Cook the Chicken

1. In a wide pan or kadai, heat ½ cup of oil. For the best flavor, use the oil in which you fried the onions.

2. Add 1 tablespoon of ginger-garlic paste and sauté for a minute until fragrant.

3. Add the chicken pieces (which have been soaked in salt water and drained). Sauté the chicken on high heat until it gets a light golden-brown color on all sides.

4. Season the chicken with salt and 1 teaspoon of freshly ground black pepper. Continue to fry for another minute.

Step 3: Create the Korma

1. Add the prepared onion-cashew-pepper paste to the chicken. Mix well to coat the chicken pieces evenly.

2. Add 50 ml of water to the grinder jar to rinse out any remaining paste and pour it into the pan.

3. Cook for 3-4 minutes, stirring continuously, until the paste is well-cooked and starts to release oil.

4. Now, add 200 ml of water. Mix well, cover the pan with a lid, and let the curry simmer on a medium to low flame for about 15 minutes, or until the chicken is completely cooked and tender.

5. Once the chicken is cooked, add the fresh cream and stir it into the gravy. This will give the korma its signature rich and creamy texture.

6. For the final burst of flavor, add the ½ teaspoon of coarsely ground black pepper, the chopped coriander, and the chopped green chillies.

7. Stir everything together, cook for one last minute, and then turn off the flame.

Your delicious, spicy, and creamy Chicken Pepper Korma is ready to be served hot with your favorite Indian breads!

Key Tips for a Perfect Korma

• The Power of Pepper: The primary source of heat in this dish is black pepper, not red chilli powder. Using freshly and coarsely ground pepper at the end adds a wonderful aromatic kick.

• Golden Onions are Key: Using deeply fried onions (birista) in the paste is essential for the rich color and deep, sweet flavor of the korma. If you fry your own onions, be sure to use that flavorful, infused oil for cooking the curry.

• Tender Chicken: Soaking the chicken in salt water before cooking is a simple trick that ensures the meat remains incredibly juicy and tender.

• Adjust to Taste: Always taste the curry before serving and adjust the salt and pepper according to your preference. Everyone's spice tolerance is different, so make it perfect for you!

This is a dish that truly feels special. Give it a try, and let me know how it turns out!

With love,
Aparna @ Aparna Insights